Brown squid/sotong and asparagus sambal (gravy)

Ingredients

• 300g brown sotong/squid- cut into medium size pieces
• 6 sticks (abt 130g) asparagus - cut into 1 inch or 1/2 inch length
• 1 kunyit/turmeric leaf - cut into long pieces
• 1/2 lime - extract juice
• 5 tbsp oil
• salt and sugar to taste

To Blend/Ground:

• 6 red chillies
• 5 shallots
• 5 birds eye chillies (chilly padi) - optional
• 5 garlic

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Preparation

• When oil is heated, fry the blended ingredients. Stir and cook until the oil floats.
  Add in the asparagus as well as 1/4 cup water. Cook until the veg becomes semi-soft.
  Next goes in the squid/sotong as well as sugar (1 tsp), lime juice and salt to taste. Stir and let it cook for another 3-4 mins.
  Lastly, add the turmeric/kunyit leaves, stir to combine and remove from heat.

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